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A close up of a Cajun-spiced salmon fillet resting on a vibrant Mexican-inspired salad with tomato, cucumber,, black beans, red onion, red chilli, coriander, and lime dressing
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Cajun Salmon with Mexican Salad

This Cajun salmon with Mexican salad is on the table in just 20 minutes. Making it a tasty, quick and healthy lunch full of fresh flavours and Cajun spice.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Dinner, Lunch, Main Course, Salad
Cuisine: American, Mexican
Keyword: Salmon
Servings: 2
Calories: 591kcal

Ingredients

  • 2 salmon fillets with skin on see notes for other suggestions
  • 1 lime juiced
  • 1 tsp runny honey
  • 1 tbsp Cajun spice mix
  • 1/2 can of black beans or 200g cooked black beans. Also see note below
  • 1/4 red onion diced
  • 10 cherry tomatoes halved
  • 1/4 cucumber de-seeded and finely diced
  • 1 tbsp fresh coriander finely chopped
  • 2 tbsp extra virgin olive oil
  • 1 small red chilli de-seeded and finely diced
  • 1 avocado chopped
US Customary - Metric

Instructions

  • Mix the juice of half the lime (saving the remaining half for the salad), with 1 teaspoon of honey and your Cajun spice mix in a small bowl. Brush this onto the flesh side of the salmon and season. Place on a sheet of foil in your air fryer or pre-heated oven at 180 °C and roast for 8-10 minutes (depending on the size of the fillets and how you like your fish cooked).
  • In the meantime, add all your other Mexican salad ingredients together in a bowl, leaving out the avocado, and give everything a good mix. Finally, gently stir in the chopped avocado.
  • Divide the salad between 2 bowls and top with the roasted salmon fillets. If you're making this into a main meal, it's great with some steamed rice or roasted sweet potato.

Notes

  • Instead of salmon, you could use cod or a chunky fillet of haddock. Cooking times for the fish will always be to your preference. I personally prefer it 'just' cooked, but I appreciate that not everyone is the same.
  • I've used black beans to have a Mexican influence for the salad, but it would be lovely with any beans or pulses you have in your cupboard. Try making it with chickpeas or Cannellini beans.
  • Sliced spring onion could also be used instead of red onion.
  • Any size of tomatoes works well in the dish.

Nutrition

Calories: 591kcal | Carbohydrates: 24g | Protein: 38g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Cholesterol: 94mg | Sodium: 99mg | Potassium: 1767mg | Fiber: 10g | Sugar: 9g | Vitamin A: 2626IU | Vitamin C: 74mg | Calcium: 73mg | Iron: 4mg